|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC on-site did not have certification. CDI by instruction. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed portioned potatoe salad cold holding above 41 degrees F. CDI, potatoe salad voluntarily discarded by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed open package of hot dogs with discard date of 8/11 and date on package. CDI by instruction hot dogs voluntarily discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - PIC not able to locate food thermometer. CDI, operator purchased new thermometer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers and container of batter stored on ground at WIC. |